Vegan Lentil, Cauliflower & Squash Curry
A rich red lentil curry made with roasted cauliflower spinach butternut squash and Indian spices
Coconut Milk, Cauliflower (14%), Red Lentils (9%), Water, Onion, Sweet Potatoes, Butternut Squash, Cherry Tomatoes, Spinach, Olive Oil, Salt, Garam Masala, Ground Turmeric.
Allergens listed in bold. Please note our kitchen handles all 14 major allergens, for more info contact our team firstname.lastname@example.org
HOW TO HEAT
Our cooking instructions are only a guide. Adjust according to power rating or personality of your appliance. Make sure food is piping hot before serving.
|For best results oven cook from frozen.||Serves 1 (310g)||Serves 2 (620g)|
|Preheat oven to 200° C fan / gas mark 6. Remove cardboard sleeve and pierce film lid. Place on a tray in the oven. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving.||30-35 mins||
|Remove cardboard sleeve and pierce film lid. Place in centre of microwave and heat at 800W. Carefully remove film and stir. Allow to stand for 1 min and ensure food is piping hot before serving.||8 mins||
HOW TO STORE
Keep frozen -18°.
HOW TO RECYCLE
This tray and slip are 100% recyclable, please rinse first.
|Typical Values||Per 100g||Per Serving|
|Energy||329 kJ (79 kca)||1031 kJ (247 kcal)|
|Fat (of which saturates)||4.6 g (3.9 g)||14 g (12 g)|
|Carbohydrate (of which sugars)||7.1 g (2.4 g)||22 g (7.5 g)|
|Fibre||1.4 g||4.4 g|
|Protein||1.8 g||5.8 g|
|Salt||0.43 g||1.3 g|